Ingredients (serves 4) :

• 400 g fresh tagliatelle
• 200 g smoked salmon (cut into small cubes)
• 1 red onion (thinly sliced)
• 2 tablespoons heavy cream
• 1 tablespoon olive oil
• 1 teaspoon lemon zest (finely grated)
• A few sprigs of chives (chopped)
• A few shoots of radish or arugula for decoration
• Salt and ground black pepper
• A pinch of dried herb mix (such as oregano or thyme)
• A touch of grated Parmesan (optional)

Preparation:

1. Pasta cooking:
   • Cook the tagliatelle in a large pot of boiling salted water according to package instructions (usually 3-5 minutes for fresh pasta). Drain and set aside.
2. Preparation of the sauce : 
   • Heat the olive oil in a large frying pan over medium heat.
   • Add the finely sliced red onion and sauté until translucent and lightly caramelized.
   • Then add the crème fraîche and lemon zest. Mix well to obtain a smooth sauce.
   • Season with salt, freshly ground black pepper and a pinch of dried herbs.
3. Assembly : 
   • Add the pan-fried tagliatelle and sauce. Mix gently to coat the pasta.
   • Add the diced smoked salmon. You don't need to cook the smoked salmon; it just needs to be slightly warmed by the pasta.
4. Dressage : 
   • Serve the tagliatelle in soup plates.
   • Garnish with a few sprigs of chopped chives and radish or arugula sprouts for a touch of color and freshness.
5. Finish : 
   • A light drizzle of olive oil can be added just before serving for a nice shine.
   • Serve immediately and enjoy!

Suggestions:

• For added contrast, you can add halved cherry tomatoes or capers for a tangy twist.
• Sliced red onions can also be served raw to add crunch and a spicy touch.